Fluffy Protein-Packed Pancakes
Get ready for the ultimate breakfast experience with these high protein buttermilk pancakes. Light, airy, and incredibly delicious, these fluffy protein pancakes will redefine your morning routine. Perfectly sweetened with a hint of buttermilk, they’re the ideal healthy treat to kickstart your day.
Who says you can’t have classic buttermilk pancakes that are light and fluffy but also high in protein? These buttery soft pancakes are packed with an impressive 32g of protein, making them a powerhouse breakfast option. And the best part? They’re so easy to make and take less than 10 minutes to prep!
The secret to these fluffy buttermilk pancakes lies in getting the batter just right. Start by whisking the eggs until they are nice and airy. The addition of buttermilk gives these pancakes their light texture, while Greek yogurt boosts the protein content. Remember, the key is not to overmix the dry ingredients to maintain a slightly lumpy batter, which results in the fluffiest pancakes.
Cook them up with a bit of butter until they’re golden brown on each side. Top with a pat of butter and a drizzle of syrup for the perfect finishing touch. The combination of flavors and textures will leave you amazed. These pancakes are not just a treat; they’re a delicious way to sneak in some extra protein.
Whether you’re making breakfast for yourself or sharing with family and friends, these high protein buttermilk pancakes are sure to impress. Enjoy the perfect balance of taste and nutrition, and start your day off right with a plate of fluffy buttermilk pancakes!
Macros Per Serving
382 Cal | 40g Carbs | 14g Fat | 32g Protein
Recipe Card
High Protein Buttermilk Pancakes
Ingredients
Wet:
- 1 Large Brown Egg (Vital Farms)
- 30 ml Low-fat Buttermilk (Whole Foods)
- 7 g Light Butter with Flaxseed Oil (Smart Butter, melted)
- 1 tsp Vanilla Extract
- 75 g Nonfat Plain Greek Yogurt (Siggi’s)
Dry:
- 30 g All-Purpose Flour (King’s Arthur)
- 15 g Unflavored Protein Powder (Quest)
- 8 g Zero Calorie Sweetener (H-E-B)
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- Pinch of Salt
Cook:
- 7 g Light Butter with Flaxseed Oil (Smart Butter)
Serve:
- 4 g Unsalted Butter (Vital Farms)
- 30 ml Sugar Free Syrup (Mrs Butterworths)
Instructions
Wet:
- In a mixing bowl, add in your egg and whisk vigorously to create air bubbles. This will help give you those fluffy pancakes.1 Large Brown Egg
- Then add in the remaining wet ingredients. Mix until incorporated.30 ml (2 tbsp) Low-fat Buttermilk, 7 g (0.5 tbsp) Light Butter with Flaxseed Oil, 1 tsp Vanilla Extract, 75 g (0.333 cups) Nonfat Plain Greek Yogurt
Dry:
- Add in the dry ingredients straight into the wet. Whisk together only until it’s all incorporated. Don’t over mix, you want a lumpy batter!30 g (0.25 cups) All-Purpose Flour, 15 g (3 tbsp) Unflavored Protein Powder, 8 g (2 tsp ) Zero Calorie Sweetener, 1 tsp Baking Powder, 1/2 tsp Baking Soda, Pinch of Salt
Cook:
- In a nonstick pan, add more butter and let it coat the bottom. Heat on low to medium. Add in 1/4th cup of batter to the center and use a spoon to flatten out into a nice round shape.7 g (0.5 tbsp) Light Butter with Flaxseed Oil
- Let it cook until bubbles start to form on top. Then flip it over. It should have a nice golden brown layer. Repeat on the other side, letting it cook for just another 1-2 minutes.
- Repeat until all the batter is used up. Mine made around 4 pancakes.
Serve:
- Stack up your pancakes and top with a thin slice of butter. Then pour on that syrup. Let the pancakes get nice and soaked up and then dig in!4 g (0.25 tbsp) Unsalted Butter, 30 ml (2 tbsp) Sugar Free Syrup
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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